DMA peaks in potato cork tissue of different mealiness

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F11%3A48802" target="_blank" >RIV/60460709:41310/11:48802 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2010.10.024" target="_blank" >http://dx.doi.org/10.1016/j.jfoodeng.2010.10.024</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2010.10.024" target="_blank" >10.1016/j.jfoodeng.2010.10.024</a>

Jazyk výsledku

angličtina

Název v původním jazyce

DMA peaks in potato cork tissue of different mealiness

Popis výsledku v původním jazyce

Dynamic mechanical analysis (DMA) was applied to potato cortex tissue of two cultivars (more waxy 'Nicola? and more mealy 'Saturna?) in temperature scans in range the 30-90 oC and constant air humidity of 90 %. The obtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70 oC as was observed previously. The peak temperature as well as the peak value increase with increasing potato density. Higher peaks and higher peak temperatureswas observed in the industrial cultivar 'Saturna? in comparison to more waxy salad cultivar 'Nicola?. The source of the observed module peaks in the potato cooking process is discussed from the point of view of starch swelling.

Název v anglickém jazyce

DMA peaks in potato cork tissue of different mealiness

Popis výsledku anglicky

Dynamic mechanical analysis (DMA) was applied to potato cortex tissue of two cultivars (more waxy 'Nicola? and more mealy 'Saturna?) in temperature scans in range the 30-90 oC and constant air humidity of 90 %. The obtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70 oC as was observed previously. The peak temperature as well as the peak value increase with increasing potato density. Higher peaks and higher peak temperatureswas observed in the industrial cultivar 'Saturna? in comparison to more waxy salad cultivar 'Nicola?. The source of the observed module peaks in the potato cooking process is discussed from the point of view of starch swelling.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

—

Svazek periodika

103

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

273-278

Kód UT WoS článku

000287275000007

EID výsledku v databázi Scopus

—